This Exotic Indigenous Plant Is A Potential Cure For Cancer And Infertility-Learn why!

Cassava or known as manioc in other term is very popular in south america, it is usually used in making drinks and bread, but recent study claim that it is a potential cancer and infertility treatment.

Additional studies shows that cassava is very important to our health because of its countless benefits offer. The leaves is rich in protein, beta carotene and lysine and the root is full of calcium and vitamin c.

Eating the plant regularly will surely
improve the bone strength and resistance. Scientists have also
discovered that the plant can be used as a cure for infertility,
headaches and arthritis.

Health benefits of the cassava plant

Lankacnews.com reports that several studies have shown that the plant
can be powerful treatment against tumors. Furthermore, tapioca, an
extract of the cassava has been found to be very versatile and useful in
treatment of various health conditions. It can prevent diabetes, birth
defects, improve the circulation and the red blood cell count, maintain
the fluid balance in the body, lower cholesterol, protect the bone
mineral density, improve the digestion, prevent Alzheimer’s disease,
protect the cardiovascular health and aid weight gain. Some people
believe that tapioca can help cure bladder, colon and prostate cancer.

Preparing cassava for consumption

The cassava plant needs to be cooked finely before consumption, as it
contains a small amount of cyanide that needs to be eliminated. First,
you need to peel the plant. Then, cut it into pieces, and alternate them
between hot and cold water. When they’re soaked, put them in the fridge
and leave them for a couple of hours. Pour the liquid in which the
cassava pieces have soaked in into another liquid like a fruit juice or
water, and drink the solution before breakfast every morning.

A rich source of vitamin B17 – the cancer killer
The vitamin B17 content of the cassava is the reason behind its
powerful anti-cancer properties. Knowing this, Dr. Cynthia Jayasuriya,
an ear, nose and throat surgeon, started investigating foods high in
this vitamin when she was diagnosed with transitional cell cancer. She
was struggling with the diseases for nearly a decade, when she decided
to try a natural therapy when she read about the cassava on
WorldWithoutCancer.org.

Dr. Jayasuriya learned that the cassava is rich in this vitamin, so
she started consuming for a month. She ate a total of 100 gr. of the
plant three times a day. In the morning, she ate boiled cassava, while
in the afternoon and evening she ate it as a curry. After a month, she
did a cystoscopy which revealed no sign of the cancer!

Once the cassava plant enters the body, the vitamin B17 mixes with
Rhodanese, an enzyme which breaks down the vitamin into three sugars.
The cancer cell is an immature cell which has a different enzyme,
beta-glucosidase, which breaks vitamin B17 into glucose, benzaldehyde
and hydrocyanic acid. The acid acts as a LTTE cyanide capsule,
effectively killing the cancer cell.

If the vitamin combines with the cancer cell enzyme, it breaks down
to 1 sugar, 1 benzaldehyde and 1 hydrocyanic acid, which kills the
cancer cell locally.